Description
A recipe for Bacon-Wrapped Tenderloins With Marinated Portabellas and Blue Cheese

Ingredients

• 1 cup balsamic vinegar
  
• 1/4 cup extra virgin olive oil
  
• 4 cloves garlic, minced
  
• 2 teaspoons cracked pepper
  
• 1 teaspoon salt
  
• 4 (6-ounce) beef tenderloin steaks
  
• 4 strips center-cut bacon
  
• 4 portabella mushroom caps, cut into 1-inch slices
  
• 2 ounces blue cheese, crumbled
  
• Chopped fresh rosemary or Italian parsley

Preparation
Prep time: 30 minutes | Marinate time: 1 hour to overnight | Cook time: 10 to 15 minutes

Place vinegar, oil, garlic, pepper and salt in small bowl. Divide mixture into 2 large resealable bags. Place steaks in 1 bag and set other aside. Seal bags and refrigerate steaks at least 1 hour, or up to 24 hours. Place mushroom slices in reserved bag of marinade 30 minutes before cooking.

When ready to cook, remove steaks from marinade and wrap 1 bacon strip around edge of each, securing with toothpicks. Cook beef and mushrooms on grill over medium coals about 5 minutes on each side, or until beef reaches desired doneness, making sure bacon is fully cooked. (Steaks will be medium-rare at this point.)

Turn off grill and top steaks with blue cheese. Cover grill and let stand until cheese has melted. Serve steaks over mushrooms garnished with fresh herbs.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available